1/4 tsp salt, plus more to taste (especially if using homemade or reduced sodium broth

pinch pepper

1/2 cup sliced almonds

Place coconut oil, onion, garlic, ginger, and carrots in large stock pot and sauté for 10 minutes. Add apples and sauté for 2 more. Add stock and salt and bring to a boil. Turn down and cook for 20 minutes.

While soup is cooking, place almonds in a cast iron pan or stainless steel pan and cook on medium for 5-10 minutes, until lightly browned and toasted.

Use an immersion blender to puree soup.

Serve soup with almonds sprinkled on top.

Serve with a dollop of hummus, yogurt, or sour cream on top also if you’d like. Also great with crumbled bacon on top, but what isn’t?